Seafood Tempura


  • 2 tiger Prawns, with tails left on
  • 3 Oysters, shucked but shells reserved
  • 3 strips of white fish
  • 1 lobster tail, peeled but shell reserved
  • oil, for deep frying

For the batter: ( or a commercial tempura batter mix and follow directions)
  • 100g plain flour
  • 1 tsp cornflour
  • pinch of Salt
  • ice-cold water, 

For the chillie dipping sauce:
  • 1 tbsp dark Soy sauce
  • 4 Spring onions, chopped
  • 1 red chilli, finely chopped
  • 1 tsp Fish Sauce
  • 1 tsp fresh lime juice

For the peanut dipping sauce:
  • 1 tbsp Mirin
  • 1 tbsp light Soy sauce
  • 1 tsp Peanuts, crushed
  • 1 tsp coriander roots, chopped


  1. Mix the flour, cornflour, salt and ice-water together until the mixture forms a thin batter. It doesn't want to be a completely smooth texture as the vague lumpiness is part of the tempura effect.
  2. Heat the oil in a wok or deep fat fryer to 190°C. 
  3. Dip all the ingredients individually into the batter, starting with the largest first, and deep fry until golden. 
  4. For the dipping sauces, simply mix the ingredients together in separate bowls. 
  5. Serve the prawns with their tail on and place the oysters and lobster tail back in their shells.